Toasted bread with pores and Ricotta cheese

• 1/3 cup of olive or nut oil

• 3 tablespoons of liquid honey

•  2 tablespoons of lemon juice

• 2 or 3 firm pears, cut into 1/4-inch (5 mm) thick slices

• 8 slices of country bread, 1/2 inch (1.5 cm) thick

• 7 oz of ricotta cheese

• 1 tablespoon of fresh thyme

• 1 tablespoon coarsely chopped fresh parsley

• fleur de sel and ground pepper

PREPARATION

1. Place 3 tbsp (45 mL) of the oil, honey and lemon juice in a jar with a tight-fitting lid. Season with salt and pepper, if desired. Close lid and shake vigorously. (You can make the dressing ahead of time. It will keep for up to 1 week in the refrigerator).

2. Lightly brush each side of the pear slices with the vinaigrette. Reserve remaining oil. Brush each side of bread slices with remaining oil. Prepare a medium braise. Place bread and pear slices on oiled barbecue grill and grill for 4 to 5 minutes or until bread is crisp and pears are golden brown (turn halfway through cooking).

3. Place slices of toast on a large serving plate. Place 1 or 2 slices of pear on each piece. Top each slice with cheese and sprinkle with thyme, parsley, fleur de sel and pepper. Drizzle with remaining vinaigrette.